Slow-Cooker Black Bean & Brown Rice Stuffed Peppers

Name: Slow-Cooker Black Bean & Brown Rice Stuffed Peppers
Cook time: 6 h 40 min
Total time: 6 h 40 min
Cuisine: Latin American, American, Mexican
Ingredients: 2 (14.5 ounce) cans no-salt-added fire-roasted diced tomatoes; 1.5 cups water; 2 tablespoons tomato paste; 1.25 teaspoons kosher salt, divided; 0.5 teaspoon ground cinnamon; 0.125 teaspoon ground cloves; 1 (10-ounce) package cooked brown rice or 1 cup uncooked millet (see Tip); 8 ounces Monterey Jack cheese, shredded; 0.75 cup canned no-salt-added black beans, rinsed; 2 tablespoons minced pickled jalapeños; 6 small green bell peppers (about 4 ounces each)

Instructions

Cook:6h 40min

Few dishes smell better as they cook than these cheesy brown-rice-stuffed peppers simmering and steaming gently in a pool of cinnamon- and clove-spiced tomato sauce. If you want to try a different whole grain, swap out the rice and use millet instead.

Updated at: Wed, 11 Dec 2024 09:19:41 GMT